This is called a make-it-up-as-you-go-recipe-because-Rachel-just-rattled-off-rough-instructions-at-a-picnic. And what do you know, it worked out just fine!
Ethiopian Venison Spaghetti
- 1/2 large yellow onion, roughly chopped
- 2 cloves garlic, minced
- 2 T olive oil
- 1-1.5 lb ground venison
- 1/4 c (more or less) berbere seasoning
- 1 jar marinara sauce
- Pasta – spaghetti or linguine
Cook onion and garlic in olive oil until onions are soft, about 5 minutes. Add venison and cook until browned. Add berbere seasoning and continue to cook another 5 minutes. The seasoning gets spicier over time, so add more at your own risk. Add jar of your favorite marinara and heat through. Serve over pasta.